- Servings Per Recipe: 20
- Amount Per Serving
- Calories: 110.0
- Total Fat: 3.0 g
- Cholesterol: 25.2 mg
- Sodium: 247.8 mg
- Total Carbs: 9.8 g
- Dietary Fiber: 1.8 g
- Protein: 10.1 g
CrockPot Beef and Vegetable Soup with V8Submitted by: ANDICOONS
IntroductionEach time I make this it's a little different. You really can play with the amounts of ingredients. This is my base recipe and I tweak from there. You can cut the meat out too but I always use the beef bouillon cubes, you'll want to double or triple your veggies if you're going without the meat. Each time I make this it's a little different. You really can play with the amounts of ingredients. This is my base recipe and I tweak from there. You can cut the meat out too but I always use the beef bouillon cubes, you'll want to double or triple your veggies if you're going without the meat.
V8 Vegetable Juice, Low Sodium, 48+ oz (regular size bottle plus 2-3 cups water -- or 64oz V8 for richer flavor)
About a1.5lb of beef roast (Used Beef Chuck/shoulder)
Slap Ya Mama Cajun Seasoning, 0.5 tsp - 1tsp
1 TBsp Olive oil
Baby Carrots, raw, 1 lb cut in half and or thirds
Onions, raw, 1 large chopped
*Potato, raw, 2 large (3" to 4-1/4" dia.) chopped
Pepper, black, .5-.75 tsp whole peppercorns
Beef Bouillon Cubes, 5 cubes
4 cloves garlic whole or cut in half
Mixed frozen Veggies Carrots,Corn, Greenbeans, Peas 24oz (two small packages)
Last time i made this i upped it from 46oz to (64 oz) of V8 and nixed the water. I upped the cajun seasoning to 1tsp plus (used Emeril's essence instead of slap ya mamma this time and the extra herbs added a nice touch!). I upped peppercorns to 3/4 tsp. Fabulous Flavor!
Also I used a boneless chuck/shoulder roast with nice marbelizing and cooked 9.5 hours on low before adding veggies (instead of less time on high)-- and i could 'shred' the meat with a wooden spoon. Score!!!
Recipe has been updated to include the richer flavor recommendations but also includes original options.
Season roast with Cajun seasoning. Sear the sides of the beef on High Heat with 1Tbsp Olive oil until brown just on the sides but not cooked through. Place in the middle of the crockpot with the raw veggies along the side. Fill with 64oz of Low Sodium V8, (or use 48 oz and add 2-3 cups water until the liquid covers or nearly covers the roast).
Add the beef bouillon cubes to the mix
Set crockpot to Low for 8-10 hours (or High 6 hours). About 30min from serving you'll want to take out the roast and shred it removing any extra gristle or fat, and add back to the pot with the frozen mixed veggies.
Cook until warm the veggies should be soft and the meat should fall apart. Fish out the peppercorns if you can find em (using a fork to skim them out helps), or simply keep an eye out at the bottom of your bowl.
Add salt and pepper to the soup to taste. Tastes even better the second day and freezes well too!
Assuming a 5 quart yeild, there would be
20 - 1cup servings in every pot.
2 servings and a slice of toast makes a filling lowcal meal.